I love how this fresh dish is infused with the bold flavor of shrimp cooked in their shells with the head still on. It’s unusual to find that here in the West. I recommend getting your wok as hot as possible; if you have a gas stove, remove the grate from the burner and place the wok directly on the flame to get the pan as hot as you can. This summery recipe is from New American Table.

Ingredients

2baby bok choy, thinly sliced lengthwise 1/4 inch wide

1 poundbrown rice noodles

1/2 cuprice wine vinegar

4eggs

2Chinese sausages, casings removed (1/2 pound of meat)

One1-inch piece of ginger, chopped

2garlic cloves, chopped

2teaspoons sesame seeds

2tablespoons canola oil

1tablespoon sambal oelek

18U12 head-on shrimp

1/2 cupcoconut milk

1 teaspoontahini

1 teaspoonfish sauce

2 tablespoonssoy sauce

Juice of2 limes

6shiitake mushrooms, sliced

1 tablespoonchopped cilantro

2 cupsbean sprouts

Directions

Bring 4 cups of water to a boil in large pot. Add the bok choy and simmer for 3 minutes. Using a slotted spoon, remove the bok choy from the water and pat dry. Return the water to a boil. Add the noodles and simmer until tender, about 3 minutes, or according to directions on package. Remove with a slotted spoon or pasta fork and rinse. With the water still simmering, add 1/4 cup vinegar. Carefully break 4 eggs into a small bowl and drop into the water one at a time; poach until the yolks are set, about 2 minutes. Using a slotted spoon or spatula, remove the eggs from the water and transfer to paper towels to drain.

Heat a large wok or a large straight-sided sauté pan over high heat. Add the sausage and ginger, breaking up the sausage into small pieces with a wooden spoon. Cook for 3 minutes, then add the garlic, sesame seeds, oil, sambal oelek and shrimp and sauté until the shrimp are pink and opaque, about 3-4 minutes. Remove the shrimp, and add the coconut milk, Tahini, remaining 1/4 cup vinegar, fish sauce, soy sauce and 1/2 cup water to the wok. Bring to a simmer, and then stir in the noodles. Fold in the bok choy, lime juice, shiitake mushrooms, cilantro, bean sprouts and shrimp.

To serve, divide the noodles between 4 deep soup bowls and top with a poached egg.

By Suzannah Schneider

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